Vietnam has some of the most amazing food, and no trip to this amazing country is complete without trying Vietnamese pancakes, called.Bánh xèo. If you want to know how to make Vietnamese pancakes called Bánh xèo at home, then Kerri McConnel of beer and croissants did a cooking class in Vietnam and now shares with us how to make this delectable dish. The video will inspire you, as will the amazing photos.
The name Bánh xèo may not always be immediately recognisable, but mention the word Vietnamese pancakes and it’s a whole different story.
Bánh xèo is a staple in Vietnamese households, and will differ in ingredients, process and size depending on the region you are eating them in.
We loved eating these in Vietnam so much that we did a cooking class that included them twice! Once aboard a boat in the Mekong Delta and another at a cooking school in Nha Trang.
They capture the spirit of Vietnamese food perfectly. Simple, easy to make food that showcases their wonderful fresh produce.
The bánh xèo pancake is made from rice. Using traditional methods, it will be ground from rice that has been soaked for long periods of time.
Many Vietnamese households and restaurants now use a much quicker method, with commercially available rice flour as the main ingredient.
Ingredients for the pancake batter for Bánh xèo
- 1 cup rice flour
- ¼ teaspoon powdered turmeric
- Pinch salt
- 1 cup coconut milk
- 2/4 cup ice cold water*
- Chopped chives
- Vegetable oil
Ingredients for filling of Bánh xèo
- Spring onions finely sliced
- Cooked chicken, pork or prawns
- Bean Shoots
- Sliced chilli
- Mint and coriander
- Lettuce or other green leaves
You can add any filling you like. Strips of carrot and sliced mushrooms are also common.
Ingredients for Nuoc Cham dipping sauce
- 1 clove garlic
- 1 red chilli finely sliced
- ½ – 1 teaspoon palm sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- Pound the ingredients in a mortar and pestle and then add the fish sauce.
Method for making the pancakes
- Combine all of the pancake batter ingredients in one bowl and mix well to combine. Add extra water if necessary. Leave to rest for at least 20 minutes.
- * Using ice cold water helps to get a perfect batter whilst the turmeric and coconut milk give it more flavour.
- Heat a non-stick frypan. Using a medium to high heat, add a small amount of vegetable oil and ensure all of the pan is covered.
- Add a ladle full of the mixture to the pan and immediately swirl it around to cover the base with a thin layer. Listen to the sound it makes. This is the “xèo” or sizzle of the pancake.
- It will be almost cooked at this stage. Leave for another minute or until just cooked through.
- Add some of the filling ingredients to one half of the pancake. Cover with a lid for approximately one minuted to keep the steam in.
- Flip the other side of the pancake over the top to cover it and cook for up to one minute only.
- Remove from the pan and place on a plate. Serve with extra herbs, chilli, spring onions and lettuce.
I know what we are having for dinner tonight – Vietnamese pancakes – Bánh xèo